name Vindaloo is derived from the Portuguese food &quot;Carne de Vinha d &#39;Alhos&quot; which is a dish of meat cooked in wine and garlic. Vindaloo is a dish thus developed Portuguese living in India. Vinegar is used as a substitute for wine to which is added the red chilli. Anglo-Indian version of vindaloo is marinated overnight in vinegar, sugar, fresh ginger and spices. The end result is a spicy sweet and sour taste. This dish is very sharp and can not be prepared in a fine version

North Indian classical sauce from Punjab, whose roots go back to the Principality of Oudh. It&#39;s a creamy tomato sauce, enriched with pureed white poppy seeds and cashew nuts. It is flavored with grated ginger and crushed roasted quasoori methi (dried fenugreek)

hyderabadská royal specialty. Pieces of chicken marinated overnight in a paste of cashew nuts, yogurt, green cardamom, cloves, nutmeg and then baked in the tandoor. Cooked in a sauce of mint leaves and coriander, onions, tomatoes, cashew nuts, fresh cream and coconut paste

madras curry comes from southern India. The sign of a madrassa is a deep red color. The red color is achieved chilli and turmeric. For its taste are typical tomatoes. Acidity is determined using tamarind or vinegar. Spices used in baked form, dry chilli, coriander seeds, anise, cumin and cinnamon. This curry is very hot and spicy

Curry
+10 CZK

North Indian classical sauce from Punjab, whose roots go back to the Principality of Oudh. It&#39;s a creamy tomato sauce, enriched with pureed white poppy seeds and cashew nuts. It is flavored with grated ginger and crushed roasted quasoori methi (dried fenugreek)

sauce of fresh onions, tomatoes, cashew paste and cream, flavored green and black cardamom, cloves, nutmeg, bay leaf, garam masala and Kashmiri red chilli. Chicken tikka masala is the most popular Indian food all over the world except India. In England it is almost considered a national dish

North Indian classical sauce from Punjab, whose roots go back to the Principality of Oudh. It&#39;s a creamy tomato sauce, enriched with pureed white poppy seeds and cashew nuts. It is flavored with grated ginger and crushed roasted quasoori methi (dried fenugreek)

North Indian classical sauce from Punjab, whose roots go back to the Principality of Oudh. It&#39;s a creamy tomato sauce, enriched with pureed white poppy seeds and cashew nuts. It is flavored with grated ginger and crushed roasted quasoori methi (dried fenugreek)

North Indian classical sauce from Punjab, whose roots go back to the Principality of Oudh. It's a creamy tomato sauce, enriched with pureed white poppy seeds and cashew nuts. It is flavored with grated ginger and crushed roasted quasoori methi (dried fenugreek)

sauce of fresh onions, tomatoes, cashew paste and cream, flavored green and black cardamom, cloves, nutmeg, bay leaf, garam masala and Kashmiri red chilli. Chicken tikka masala is the most popular Indian food all over the world except India. In England it is almost considered a national dish

sauce of fresh onions, tomatoes, cashew paste and cream, flavored green and black cardamom, cloves, nutmeg, bay leaf, garam masala and Kashmiri red chilli. In England it is almost considered a national dish

sauce of fresh onions, tomatoes, cashew paste and cream, flavored green and black cardamom, cloves, nutmeg, bay leaf, garam masala and Kashmiri red chilli. In England it is almost considered a national dish

name Vindaloo is derived from the Portuguese food &quot;Carne de Vinha d &#39;Alhos&quot; which is a dish of meat cooked in wine and garlic. Vindaloo is a dish thus developed Portuguese living in India. Vinegar is used as a substitute for wine to which is added the red chilli. Anglo-Indian version of vindaloo is marinated overnight in vinegar, sugar, fresh ginger and spices. The end result is a spicy sweet and sour taste. This dish is very sharp and can not be prepared in a fine version

name Vindaloo is derived from the Portuguese food &quot;Carne de Vinha d &#39;Alhos&quot; which is a dish of meat cooked in wine and garlic. Vindaloo is a dish thus developed Portuguese living in India. Vinegar is used as a substitute for wine to which is added the red chilli. Anglo-Indian version of vindaloo is marinated overnight in vinegar, sugar, fresh ginger and spices. The end result is a spicy sweet and sour taste. This dish is very sharp and can not be prepared in a fine version

name Vindaloo is derived from the Portuguese food &quot;Carne de Vinha d &#39;Alhos&quot; which is a dish of meat cooked in wine and garlic. Vindaloo is a dish thus developed Portuguese living in India. Vinegar is used as a substitute for wine to which is added the red chilli. Anglo-Indian version of vindaloo is marinated overnight in vinegar, sugar, fresh ginger and spices. The end result is a spicy sweet and sour taste. This dish is very sharp and can not be prepared in a fine version

Chettinad is a name derived from the same region in southern India. This sauce will give a very diverse ingredients such as poppy seeds, seeds of fennel, coriander and star anise, coconut, tamarind, curry leaves and cinnamon, giving the cuisine very interesting aroma

madras curry comes from southern India. The sign of a madrassa is a deep red color. The red color is achieved chilli and turmeric. For its taste are typical tomatoes. Acidity is determined using tamarind or vinegar. Spices used in baked form, dry chilli, coriander seeds, anise, cumin and cinnamon. This curry is very hot and spicy

madras curry comes from southern India. The sign of a madrassa is a deep red color. The red color is achieved chilli and turmeric. For its taste are typical tomatoes. Acidity is determined using tamarind or vinegar. Spices used in baked form, dry chilli, coriander seeds, anise, cumin and cinnamon. This curry is very hot and spicy

madras curry comes from southern India. The sign of a madrassa is a deep red color. The red color is achieved chilli and turmeric. For its taste are typical tomatoes. Acidity is determined using tamarind or vinegar. Spices used in baked form, dry chilli, coriander seeds, anise, cumin and cinnamon. This curry is very hot and spicy

Biryani is a dish based on basmati rice. It is made by layering cooked rice with meat or vegetables. The first occurred in Persia and came to India via Afghanistan. Biryani is a very aromatic dish spiced with cloves, cinnamon, cardamom, bay leaf, nutmeg and nut, saffron, mint, brown onion, ginger and garlic. Traditionally, drizzled with saffron milk

Biryani is a dish based on basmati rice. It is made by layering cooked rice with meat or vegetables. The first occurred in Persia and came to India via Afghanistan. Biryani is a very aromatic dish spiced with cloves, cinnamon, cardamom, bay leaf, nutmeg and nut, saffron, mint, brown onion, ginger and garlic. Traditionally, drizzled with saffron milk

Biryani is a dish based on basmati rice. It is made by layering cooked rice with meat or vegetables. The first occurred in Persia and came to India via Afghanistan. Biryani is a very aromatic dish spiced with cloves, cinnamon, cardamom, bay leaf, nutmeg and nut, saffron, mint, brown onion, ginger and garlic. Traditionally, drizzled with saffron milk

Biryani is a dish based on basmati rice. It is made by layering cooked rice with meat or vegetables. The first occurred in Persia and came to India via Afghanistan. Biryani is a very aromatic dish spiced with cloves, cinnamon, cardamom, bay leaf, nutmeg and nut, saffron, mint, brown onion, ginger and garlic. Traditionally, drizzled with saffron milk

hyderabadská royal specialty. Pieces of chicken marinated overnight in a paste of cashew nuts, yogurt, green cardamom, cloves, nutmeg and then baked in the tandoor. Cooked in a sauce of mint leaves and coriander, onions, tomatoes, cashew nuts, fresh cream and coconut paste

traditional food from Kerala. Delicately flavored food, which is the dominant spice, but the natural flavor of vegetables. The most important ingredient is coconut milk and cashew paste, giving the cuisine a sweet flavor

This is a very popular North Indian food. Peas and mushrooms in tomato - onion is softened ground paste of cashew nuts. Seasoned with cumin, coriander, turmeric, garam masala and dried fenugreek leaves

when you think of Punjabi food, Channa would be first thing to come into your mind, channa goes well with rotis, parathas and rice, kabli channa is prepared by cooking channa with cumin, ginger, sautéed onions, bay leaves, red paprika powder, turmeric powder and tomatoes